Prepare Jackfruit:
Rinse and drain the jackfruit. Shred it with your hands or a fork to achieve a pulled meat texture.
Make Birria Broth:
In a blender, combine soaked guajillo and ancho chilies (discard the soaking water), minced garlic, tomato paste, oregano, cumin, smoked paprika, and ground cloves. Blend until smooth. In a large pot, sauté chopped onion until translucent. Add the shredded jackfruit and pour the blended chili mixture over it. Stir to coat.
Cook Jackfruit:
Pour in the vegetable broth, season with salt and pepper, and simmer for 30-40 minutes until the jackfruit is tender and has absorbed the flavors. Reserve some broth for the consomé.
Blend Consomé:
Blend the reserved birria broth until smooth. Strain to remove any solids and set aside.
Assemble Tacos:
Heat corn tortillas. Fill each tortilla with the birria jackfruit, vegan cheese, and fresh cilantro and onion.
Serve with Consomé:
Serve the Vegan Birria Tacos with a side of the consomé for dipping. Garnish with additional cilantro and onion.
Nutrition Facts (Per Serving – Makes about 8 tacos):
Calories: 280
Fat: 10g
Protein: 5g
Total Carbohydrates: 42g
Dietary Fiber: 7g
Sugars: 4g
Net Carbs: 35g
It doesn’t get easier than this! Super easy to make and always a hit!
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This recipe is a game changer! My niece always takes first. Everyone loves it!
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My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
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